Ginger comes in six forms: fresh, dried, pickled, preserved, candied/crystallized, and powdered/ground, each with its distinct taste. Herbs like basil and parsley come from the leafy part of plants, and spices like ginger and garlic are extracted from the root, stem, bulb, bark, or seeds of their respective plants.Fresh ginger is light/bright yellow inside(depending on the variety and freshness) with a brown-skin wrapping. Be sure to select pieces that are firm to the touch. If the skin appears to be wrinkled, shriveled, or moldy don't get it. When shopping for ginger, it's acceptable to break off a piece, because it's usually sold by weight. If you purchase more than you can use within a few days, peel and freeze the rest. It will keep for several months in the freezer.Thaw frozen ginger by cutting off the size piece you need, and place that into a little cup. Then cover the ginger with boiling water. Allow it to soak for a few minutes, and it will be ready to use.An appealing aspect of fresh ginger is its aromatic, spicy yet mildly sweet flavor, which adds warm, energizing notes to foods or drinks. A delicious way to use fresh ginger is in this gingery cannellini bean, mushroom, baby spinach saute pictured below.

Shop for organic ingredients whenever possible. At the very least, select foods that haven't been genetically modified. Organic foods taste better and are higher in nutrients than conventionally grown ones.

What to do:Before you prepare this recipe, wash your hands and put on kitchen gloves.

1. Saute onion in a saute or fry pan on medium heat. Use a drop or two of fresh water or vegetable broth instead of oil, and cook until onion turns slightly yellow. 2. Turn off stove for a few moments. Use a hand held grater with large grating holes to grate ginger right into the saute pan. I use this size grater, because ginger root is relatively fibrous. Scrape off any particles that remain on the back of the grater, and add them to the pan. Then grate garlic directly into saute pan too.

3. Turn stove back on (medium heat), add a drop or two more water, and add sliced mushrooms. Cover and saute until soft and juicy.4. Add a can of cannellini beans or substitute any variety of beans you like. The light beige color of cannellini beans looks attractive in this dish, yet I've substituted great northern or kidney beans. They work just as well to add eye appeal and a sense of creaminess to the palette.5. If you want to amp up the protein, add a few small chunks of organic tofu (3 oz. for each portion) and cook until flavor from the ginger and garlic is melded in. Add baby spinach next, and cover again. Cook until spinach is wilted, and soft enough to chew easily.Note: This dish is very adaptable. You may add other veggies including red pepper, celery, carrots, and zucchini, or ones you have on hand. Allow extra time for cooking and add extra seasoning as well.6. At the table, season with salt, freshly ground black pepper, Bragg Liquid Aminos or low sodium soy sauce. This dish tastes delicious hot or at room temperature. This recipe is good to serve to 3-4 people. If you're one or two people, it provides food to use for another meal. When those in your family have hearty appetites, serve with steamed brown rice or soba noodles and salad.

A third way to use ginger for healing and flavor is to brew it as a spicy tea. The recipe is one I've used hundreds of times over the years, and now I share it with you!

Recipe for Spicy, Mighty Ginger Tea

Ingredients:2 in. chunk of fresh ginger root, peeled and sliced into little pieces2 to 2 1/2 cups fresh water Optional ingredients:Fresh squeezed lemon or lime juice to taste1/2-1 teaspoon Stevia or other healthy sweetener of your choosingWhat to do:1. Boil water in a kettle or saucepan. Place ginger in a china or pottery teapot. Pour boiling water into teapot (over the ginger). Cover, and steep for 10-20 minutes. 2. The longer you steep ginger the more healing oils will be infused (decocted) into the liquid. 3. Pour ginger tea into cups or mugs and serve. You can also refrigerate it. Serve in chilled glasses with a touch of mint for a lively summer time treat.Ginger tea is caffeine free and considered an herbal tea, even though it's a spice. This tea will calm a queasy stomach, and is great to serve during cold and flu season. It helps digestion, and is a treat any time of the year you drink it.

2 comments:

Good advice. I recently found a ginger and tumeric tea. It's not the best tasting, but it is pretty good. I am trying t determine if it is making a difference. I usually buy fresh ginger from our Farmer's market but then I forget to use it. *sigh*